Caramels de miel

Preparation info

  • [To make


    • Difficulty


Appears in

Mourjou: The Life and Food of an Auvergne Village


By Peter Graham

Published 1999

  • About

These honey caramels are so irresistibly good that they are snapped up in a trice whenever they appear on sale — at Mourjou’s annual chestnut festival and, just occasionally, at the superette in nearby Calvinet where their inventor, Colette Rouquier, works as a sales assistant. Fans would like to be able to get more of the caramels, whose flavour has more than a hint of top-quality butterscotch. But Colette says they are a terrible